I am obsessed with orange zest right now. Take that as a warning as it is likely to show up in a good number of recipes (including this one). Why? Because it taste so darn good.I am in love with the festive brightness and natural sweetness orange zest adds to a recipe. From baked goods to savory grains, marinades and salad dressings–I am hooked. Okay, enough about the zest (for now)– Let’s chat about this bowl full of yum. While this recipe may look complicated it was actually quite simple to make because I used ingredients that I tend to have on hand. Here is the how-to:
Quinoa: its the base of this breakfast bowl. It is gluten-free and a good source of fiber and protein. I find it to be much more filling than oatmeal but you can decide for yourself. I usually make a batch of quinoa (you can do the same with oats) at the beginning of the week for uses just like this. I even keep cooked quinoa stocked in the freezer for on the fly meals. No time to cook? You can purchase pre-cooked, frozen quinoa at whole foods and Trader Joes.
Raspberries: We are berry lovers but I cannot bring myself to spend $5-6 on a tiny box of berries which is about what they go for in the off-season (yikes)! Instead, I keep frozen berries on hand. Raspberries and wild blueberries top our favorites list. They are packed with flu-fighting antioxidants plus they are rich in fiber–especially the raspberries. I take a scoop or two out of the bag and put them in a container so they can defrost in the fridge. They get all yummy and syrupy and, well, we add them to everything from breakfast cereal to yogurt and baked goods. We even enjoy them as is with a touch of coconut cream. Yum.
Coconut Milk: speaking of coconut, I usually have coconut milk and coconut cream on hand. This simple ingredient really rounds out the luxury factor of this dish.
So, that is the foundation. It is as simple as warming some cooked quinoa with coconut milk, spices and of course, orange zest. Top that off with cold or warmed thawed frozen raspberries and a hearty scoop of almonds which round this out by adding crunch as well as antioxidants, protein and healthy fats. Trust me–this one is delish.
- 1/2-3/4 cup cooked quinoa
- 1/2 cup coconut milk
- 1/4 teaspoon orange zest
- pinch of cinnamon
- pinch of cardamom
- 1 teaspoon maple syrup
- 2 tablespoons defrosted frozen raspberries
- 1 tablespoon almonds
- In sauce pan, heat the quinoa, coconut milk, orange zest, spices and maple until warm. Top with raspberries and almonds.